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Huauzontle con Cebollas y Comino

Huauzontles are sauteed with onion, garlic, cumin and vinegar.

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Yield: Serves 4 - 6
Huauzontle con Cebollas y Comino 0 0
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1 1/2 tablespoons olive oil
1 medium red onion, thinly sliced
1 clove garlic (medium), finely chopped
1 teaspoon cumin seed, lightly pan toasted then ground
1 teaspoon cider vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon unsalted butter
1 pound huauzontle, (or broccoli trimmed and cut into short lengthwise spears)


1. In a skillet heat the oil over medium heat. Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes. Add the remaining ingredients and cook for 1 minute. Reserve in the pan off heat.

2. Bring a large skillet or wide deep saucepan of water to a boil. Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes. Drain well and transfer to a serving platter or shallow bowl. Spoon the onions on top. Serve hot.

Pronounced [wah-ZONT-lay] - This long-stemmed green is eaten in Mexican cuisine. Only the flower buds not the larger leaves are eaten and the taste is similar to broccoli. Typically the greens are boiled, drained, batter-dipped then pan fried encasing cheese like a chile relleno. The dish is called Tortas de Hauzontles.

(Huauzontle with Onions and Cumin) From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore.

Posted: 10/10/2009 3:28:04 PM

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